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Instant Pot Vegetable Soup

A bright and delicious instant pot recipe.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
10 minutes
Total Time 33 minutes
Servings 6
Calories 114kcal

Ingredients

  • 1 tbsp olive oil
  • ½ red bell pepper diced
  • 1 medium carrot diced
  • ½ zucchini diced
  • ½ rib of celery diced
  • ½ small onion diced
  • 1 clove garlic minced
  • ½ tablespoon tomato paste
  • 42 ounces tomato puree
  • 1 cup vegetable stock
  • Salt and Pepper to taste

Instructions

  • Select Saute setting. Wait for pot to get hot, then add oil.
  • Add red bell pepper, carrot, zucchini, celery, onion, and garlic, stirring until tender.
  • Hit cancel and add tomato paste, tomato puree, vegetable stock, and salt and pepper.
  • Place on Instant Pot lid and lock it closed. Set vent to sealing.
  • Press Soup button and make sure it is set to high pressure for 8 minutes.
  • After the Instant Pot beeps, let it naturally release for 5 mins and then quick release the remaining pressure.
  • Remove lid and use an immersion blender to puree vegetables.
  • Serve immediately or freeze for later use.

Notes

Weight Watchers Freestyle = 2 Points per serving

Nutrition

Calories: 114kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 232mg | Potassium: 994mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3157IU | Vitamin C: 38mg | Calcium: 44mg | Iron: 4mg